This Zesty Italian Pasta is a quick and easy dish made with Italian dressing, sweet cherry tomatoes, creamy mozzarella, and fresh basil.
Zesty Italian Pasta
This pasta begins with sautéed onions and garlic, followed by simmering cherry tomatoes in Italian dressing for a tangy, flavorful sauce. The softened tomatoes create a chunky texture that coats the pasta well. Fresh mozzarella adds a creamy touch, and basil finishes it off with a hint of freshness. Ready in 30 minutes, it’s perfect for a quick, easy meal.
Quick Tip
Zesty is a brand name for Kraft’s extra-flavorful Italian dressing. I recommend this particular dressing because it’s so…well…zesty! See the blog post for a guide to Italian dressings for more information.
Italian Pasta Ingredients
- Angel hair pasta: Angel hair is very thin pasta, which means it cooks quickly. Be careful not to overcook it– it can become mushy quickly. If you don’t have angel hair, you can substitute with thin spaghetti, but adjust cooking times accordingly.
- Olive oil: Extra-virgin olive oil is best for this recipe because of its superior flavor.
- Red or yellow onion: Onions add sweetness and depth to the sauce. The color of the onion doesn’t matter much, but red onions can add a pop of color. Make sure to chop the onions very finely to allow them to blend well into the sauce.
- Minced garlic: Fresh garlic will give the most robust flavor, but you can use jarred minced garlic for convenience.
- Zesty® Italian Dressing: This brings tanginess and zest to the dish. The quality of the dressing will directly affect the overall flavor of the pasta, so choose a good-quality brand. I recommend Kraft Zesty® Italian Dressing. (This guide may help you decide what brand to use!)
- Cherry or grape tomatoes: These tiny tomatoes bring sweetness and create the base for our sauce. Make sure to halve them for a quicker cooking time and better incorporation into the sauce.
- Fresh basil: Basil adds a burst of fresh flavor and color. It’s best added at the end of cooking to maintain its bright flavor and color. Slice the basil into thin ribbons (also known as a chiffonade cut) to help distribute it evenly throughout the dish.
- Mozzarella pearls: These are small balls of mozzarella cheese that melt into the Italian pasta, adding creamy bites. If you can’t find pearls, you can cut a block of mozzarella into small cubes.
- Fine sea salt and pepper: These basic seasonings are essential for enhancing the flavors of the other ingredients.
Quick Tip
A Few Optional Ingredients:
- Red pepper flakes: These add a bit of heat to the pasta. You can add them directly into the sauce or sprinkle them on top of individual servings, according to each diner’s preference.
- Parmesan cheese: Grate a block of Parmesan cheese over the finished dish, adding a salty, nutty element that complements the zesty and sweet flavors of the sauce. Freshly grated Parmesan has a stronger and fresher flavor than pre-grated cheese. We like to buy a block of Parmesan cheese and use a microplane to grate it on top.
How To Make Italian Pasta (Tips)
- Fresh ingredients: Whenever possible, use fresh ingredients. Fresh basil, tomatoes, garlic, and mozzarella will significantly enhance the flavor profile of this Italian Pasta.
- Salt the pasta water: Salting the cooking water is essential. This is your chance to season the pasta itself, and it can make a significant difference in the overall taste of the dish. The water should taste like the sea – salty but not uncomfortably so.
- Do not rinse: After draining the pasta, do not rinse it with water; the starch on the pasta helps the sauce cling better.
- Tomato: When cooking the cherry tomatoes, be patient and let them cook thoroughly until they burst and release their juices. This enhances the sauce with a fresh tomato flavor.
- Dressing as a sauce: Using the Italian dressing as a sauce is a clever shortcut, but make sure to add it in stages to allow its flavor to infuse throughout the cooking process.
- Timing: Try to time it so that your sauce is ready just as your pasta finishes cooking. This way, you can transfer the pasta directly from the pot to the pan, ensuring it doesn’t clump or stick together.
Use A Large Skillet!
A large skillet is crucial in this recipe, for a few reasons:
- It provides adequate space to sauté and mix the ingredients effectively, ensuring uniform cooking.
- Tossing the pasta in the sauce, a critical step for even flavor distribution is much easier in a large pan.
- The size of the skillet also comfortably accommodates the entire dish, and its broad base promotes better heat distribution for consistent cooking.
Storage
While this Zesty Italian Pasta can be stored in an airtight container in the refrigerator for up to three days, it is best enjoyed freshly made.
If reheated, its taste and texture may alter slightly, with the pasta becoming softer (potentially mushy). So for the most enjoyable eating experience, aim to serve this pasta hot, right after it’s cooked– when its elements are at their peak.
More Pasta Favorites:
- Pesto Pasta Salad with cherry tomatoes and cucumbers
- Sausage Pasta made with Italian ground sausage
- Chicken And Broccoli Pasta with a creamy pasta sauce
- Buffalo Chicken Pasta with a creamy two-ingredient sauce
- Chicken Pasta with sun-dried tomatoes and spinach
Zesty Italian Pasta
Zesty Italian Pasta is a quick, flavor-packed dish with tangy Italian dressing, sweet cherry tomatoes, creamy mozzarella, and fresh basil ribbons for the perfect finishing touch!
Equipment
- Large pot
- Large pan
Ingredients
- 8 ounces angel hair pasta uncooked, not the entire box
- 3 tablespoons olive oil
- 1 small red onion or yellow onion, very finely chopped (1 cup)
- 2 teaspoons minced garlic
- 3/4 cup Italian dressing divided; I recommend Kraft Zesty® Italian Dressing, see note 1
- 2-1/2 cups cherry tomatoes halved
- 1/2 cup fresh basil ribboned
- 3/4 cup mozzarella cheese pearls or a block of cheese cut to small cubes
- Salt and pepper
- Grated Parmesan cheese optional
- Red pepper flakes optional
Instructions
- In a very large pot, boil 12 cups water, then add 1 tablespoon salt to season. Return water to a boil, then add pasta. Cook according to package directions until al dente. Drain pasta once cooked, but do not rinse.
- While pasta is coming to a boil, heat olive oil in a large pan (big enough to hold pasta later on!) over medium-high heat. Add finely chopped onion and cook, stirring until translucent, about 3 minutes. Add minced garlic, stirring until fragrant, about 30 seconds.
- Add halved cherry tomatoes, 1/2 cup of the Italian dressing, and salt and pepper to taste (1/2 teaspoon salt and 1/4 teaspoon pepper recommended). Cook 5–6 minutes, stirring occasionally.
- As tomatoes soften, smash them with the back of a wooden spoon. Cook 2–3 more minutes until the mixture forms a chunky sauce.
- Transfer drained pasta to the pan. Add remaining 1/4 cup of dressing and toss to coat the pasta evenly. Stir in fresh basil ribbons and mozzarella cheese. Taste and adjust seasonings if needed.
- Optionally, add red pepper flakes, either to the pan or individually on plates. Plate the pasta and use a fine grater to grate fresh Parmesan cheese over each serving. Best enjoyed immediately.
Video
Recipe Notes
Note 1: Kraft Zesty® Italian Dressing brings tanginess and zest to the dish. I highly recommend this brand, since the quality of the dressing will directly affect the overall flavor of the pasta. (This guide may help you decide what brand to use!) Fat-free Italian dressing can also be used.
Storage: This Zesty Italian Pasta is best enjoyed fresh, though it can be stored in an airtight container in the fridge for up to three days.
Nutrition
Serving: 1serving | Calories: 486kcal | Carbohydrates: 55g | Protein: 12g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 466mg | Potassium: 422mg | Fiber: 3g | Sugar: 10g | Vitamin A: 630IU | Vitamin C: 24mg | Calcium: 109mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t usually like to comment but this recipe was so easy to follow and very delicious I just had to tell you. The fresh mozzarella brings the dish together nicely. My dish doesn’t look as nice but tastes amazing. I would try this again!
I’m so happy to hear this! Thanks so much for taking the time to write this comment! 🙂
My husband loved it! I cooked some Italian sausage and added it and that was perfect.
So glad to hear that! Thanks Dana 🙂
I’m sure I’m missing it, but I can’t find how many people this feeds.
Tasted Great I just used marble cheese instead of mozzarella and used normal iron instead of skillet since I dont have one it worked fine I just had to give it time to melt and it was great thanks for the recipe!!!!
Sounds awesome! 🙂
This is 4th year making your dish. We plan, planted our garden just for it. Tonight, 1st make of season, start kick our summer. THANK YOU so, much for this I actually dream abt it, drool -thinking abt it during off season.
Awe, love hearing this!! Thanks so much 🙂
Year 2023 – Now, our grand daughter is making your awesome recipe dish And its perfect as is THANK YOU
I am so happy to hear this! Thanks! 🙂
I made tonight for dinner and my whole family loved it!!! And i’m 13!!! recommend it.
You are so awesome Erin! I’m so happy to hear you all enjoyed this! Thanks for your comment! 🙂
A GREAT pasta! I am very glad I found your website all your recipes are so very good. It’s my go to website now.
Tried your recipe for dinner and it was delicious! My son said the sauce was sweet and tasty. Hoping to eat some for lunch tomorrow but there are no leftovers.
So happy to hear this was a hit! 🙂 Thanks Monie! 🙂
Oh damn this looked good! But I fell asleep before I could finish reading all the stuff I don’t need to know about to make it. PUT YOUR RECIPE AT THE TOP. This is the #1 complaint about food bloggers out there. DO IT. DO IT.
You can use the “jump to recipe” button and skip everything before it 🙂
Thanks for this recipe , was fantastic good. I added grilled sliced sausage and black olives and chopped red pepper,, used shredded Parmesan instead of mozzarella. Was seriously out of this world, my wife was ready to lick the bowl.
What a compliment!! I’m so thrilled to hear this was such a big hit; thanks for the comment Jim!